Moroccan lamb meatballs with harissa and couscous
The Moroccan lamb recipe we’ve chosen this week is wonderfully delicious – all the flavours of a tagine in meatball form, with the kick of harissa and a cooling dollop of yogurt. Perfect!
Take a look at the ingredients you’ll need and the method you’ll need to follow.
Here’s what you’ll need…
For the Moroccan lamb meatballs:
2 tsp cumin seeds
2 tbsp coriander seed
1 garlic clove, crushed
500g lamb mince
Juice of 1 lemon
1 egg, lightly beaten
20g pack mint, most leaves chopped
2-3 tbsp sunflower oil
150ml natural yogurt, to serve
For the couscous:
2 tbsp harissa (shop bought)
Here’s what you’ll need to do…
- Heat a heavy-based pan over a low heat.
- Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.
- Mix the breadcrumbs with 2 tbsp water and the garlic and stir well.
- Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well.
- Mix well then shape into 16 balls. Chill for a good 30 mins.
- Heat the oil in a frying pan.
- Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm.
- Put the couscous in a large heatproof bowl, then rub in the butter and harissa.
- Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season.
- Shred the remaining mint, then mix through. Serve with harissa and yogurt.
For more yummy recipes, take a look here.